A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white.
Food Chem
; 449: 139158, 2024 Aug 15.
Article
in En
| MEDLINE
| ID: mdl-38608602
ABSTRACT
This work presents a novel use of fibrous egg white protein (FEWP) in food preservation and nutraceutical applications. In this study, food-grade FEWP was used as an encapsulating material, along with chitosan (CS), to stabilize emulsions. The emulsion system was then used as a delivery system to improve the stability of retinyl acetate (RA). The structural and functional properties, as well as the stability and rheological behavior of the FEWP/CS copolymer, was investigated. The stability of RA-enriched emulsions was also evaluated. FEWP and CS stabilized emulsions exhibited smaller particle size and enhanced stability against different ionic strengths and storage periods. Additionally, RA-encapsulated emulsions stabilized by FEWPCS (251 w/w) effectively inhibited apple browning. This study provides a promising strategy for delivering antioxidant components, highlighting its potential in food preservation and nutraceutical applications.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Vitamin A
/
Diterpenes
/
Egg White
/
Emulsions
/
Retinyl Esters
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article